Rating: 4.67 stars
24 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.

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  • Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • Whisk olive oil and Italian seasoning together in a bowl.

  • Brush both sides of eggplant slices with the seasoned olive oil.

  • Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.

  • Set oven to 400 degrees F (200 degrees C).

  • Measure 1 cup of Parmesan cheese and set aside.

  • Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.

  • Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.

  • Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.

  • Top spaghetti sauce mixture with a layer of broiled eggplant slices.

  • Cover eggplant layer with a layer of the ricotta mixture.

  • Sprinkle a layer of feta on top of the ricotta mixture.

  • Cover feta layer with ground beef layer.

  • Sprinkle a layer of spinach on top of ground beef.

  • Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.

  • Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.

  • Let cool for 10 minutes before serving.

Nutrition Facts

598 calories; protein 34.9g; carbohydrates 26.3g; fat 39.9g; cholesterol 120.2mg; sodium 1158.5mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
03/15/2012
My husband and I loved this recipe, the problem we usually have is that I really like eggplant and he's not crazy about it. I decided to try this out since their were so many ingredients, at way the eggplant would not have to be center stage. He says it's a definite keeper, all,I changed was adding more spices to the sauce and the meat, and I omitted the ketchup. Thanks for a new eggplants recipe! Read More
(28)

Most helpful critical review

Rating: 3 stars
06/14/2013
This was just okay and way too much work for just okay. Read More
(1)
24 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/15/2012
My husband and I loved this recipe, the problem we usually have is that I really like eggplant and he's not crazy about it. I decided to try this out since their were so many ingredients, at way the eggplant would not have to be center stage. He says it's a definite keeper, all,I changed was adding more spices to the sauce and the meat, and I omitted the ketchup. Thanks for a new eggplants recipe! Read More
(28)
Rating: 5 stars
01/13/2013
2013 Update: Skipped the ketchup and doubled the spinach and parmesan. It was a hit. Read More
(11)
Rating: 4 stars
07/17/2012
I would make again. Although I did not use ketchup or diced tomatoes and just used my left over meat spaghetti sauce from another meal. Read More
(10)
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Rating: 5 stars
01/30/2013
My husband made this for us and we loved it. You don't even miss the pasta! We had fresh spinach so he used that instead of frozen. He also added a small can of mushrooms. He left out the ketchup. This is the first time I have ever gone back for seconds on lasagna. Read More
(8)
Rating: 5 stars
05/18/2015
Made for friends on several occasions. Used recipe as written with few minor tweaks (usually just more of these ingredients we like, and Italian sausage instead of ground beef). Virtually everyone has loved this dish and several requests for recipe. This has become one of my go to recipes for company especially if we are looking to lower carbs. Personally I love it and will never use pasta again. Read More
(3)
Rating: 5 stars
10/16/2014
could not stop eating it was wonderful Read More
(3)
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Rating: 5 stars
03/24/2014
Seems like a lot of work, but oh so worth it. It was a hit. I used turkey meat instead of beef. And cottage cheese instead of ricotta. I kept the ketchup really didn't notice it. Read More
(3)
Rating: 5 stars
03/10/2020
I eliminated the diced tomatoes and ketchup. I mixed the feta cheese in with the ricotta, egg and parmesan cheese. I put a thin layer of sauce on top of last layer of eggplant, then I lightly covered the sauce with a light layer of parmesan cheese. It was delicious! Read More
(2)
Rating: 5 stars
06/06/2013
Eggplant instead of pasta –then adding spinach in the ricotta – what a way to eat your vegetables! This photo is the second day - microwave heated, tasted better with age. I'd heard about using eggplant instead of pasta to 'enhance' health component and shave a few calories. What a great deal eggplant turns out to be - this summer I'm growing a couple of eggplants in our garden after using eggplant on this! I did 'mostly' this recipe, it was a great hit. Reading review I passed on the ketchup. The leftovers were even better than the first day - and the second day it held together – totally. This is wonderful- so good. :) Read More
(2)
Rating: 3 stars
06/14/2013
This was just okay and way too much work for just okay. Read More
(1)